Healthier Peanut Butter Eggs

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These homemade Peanut Butter Eggs are quick and easy to make, and taste better than the store-bought version if you ask me! All you need is about 10 minutes of time to get them assembled.  peanut butter eggs

My homemade peanut butter eggs feature only three ingredients in the peanut butter middle, and can be prepared in no time! In fact, you may already have all the ingredients you need to make a batch right now.

My friends have deemed these better than the original peanut butter eggs, so I hope you’ll agree!

peanut butter eggs

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

More Homemade Candy Recipes:

Healthier peanut butter eggs
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5 from 25 votes

Healthier Peanut Butter Eggs

A healthier alternative to the popular Easter candy!
Course Dessert
Cuisine American
Keyword chocolate, dairy free, healthy, peanut butter, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 230kcal


  • 1/2 cup organic , natural peanut butter (creamy or crunchy, your choice)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut flour
  • 1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil


  • In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed.
  • Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set. For a lower-calorie treat, make the bites smaller to make 12 bite-sized pieces.
  • While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and coconut oil together. (I do this in a double boiler over the stove, which keeps the chocolate warm during the dipping process.)
  • Remove the the peanut butter "eggs" from the freezer, and dunk each one into the melted chocolate, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
  • Allow to set in the freezer for at least 10 more minutes before serving.



For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.


Calories: 230kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Sodium: 117mg | Potassium: 249mg | Fiber: 2g | Sugar: 11g | Calcium: 62mg | Iron: 0.6mg
Per Serving: Calories: 230, Fat: 15g, Carbohydrates: 17g, Fiber: 2g, Protein: 6g

Recipe Notes:

If you can’t tolerate peanut butter, any other type of nut or seed butter will work for this recipe. Try using sunflower seed butter or almond butter for a tasty alternative! This recipe would also be appropriate for vegans, if vegan chocolate chips are used for the chocolate coating.


Reader Feedback: Do you have a favorite type of seasonal Easter candy? I used to look forward to Cadbury Creme Eggs every year, so those are on my list to re-create next year! (Talk about a challenge.)

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Sara @ Magia e Pasta

Cadbury Cream Eggs are my vice so I fully support you trying to create a healthy substitute! I’m excited to try these out, they look delicious 🙂


Oh my goodness, these look divine…peanut butter and chocolate is a favorite combo, but Easter is one of those holidays where I don’t make anything in particular.

Recently, I’ve been trying new recipes with the hopes of posting them…but they haven’t quite been post worthy. I know you’ve talked about flops before and I’m wondering if you can share how you maintain balance between taste testing/recipe creating with your regular meals and not feeling like you’ve eaten too much or caused digestive issues?

Thanks! xo


Growing up near Detroit, the Sanders chocolate birds nest with jelly beans eggs was/is a favorite seasonal treat. I think the nest is made from coconut and a crispy rich cereal. I still buy one for each of my children (and me 🙂


Oh my these look delicious! I have been craving peanut butter lately and bought a fresh pure peanut butter that is so delicious, I may have to try making some of these lol!


LOVEEEE Cadbury Creme Eggs!!!!


Can I omit the coconut flour?


    I’ve made these before using coconut oil, instead of coconut flour, if you want to try that, but it is much more difficult to shape the eggs and they are not as authentic in texture. You need to add something to the peanut butter to make the middles solidify, and coconut flour is the most similar in texture to powdered sugar, which is why it works so well!

    If you find another substitute that works, please share!


      I substituted white rice flour for the coconut flour and they turned out great! 🙂
      I just found your blog after going gluten-free for health reasons and LOVE it! 🙂 THANK YOU!!!


My sweetie is obsessed with Reese’s peanut butter cups, but I try to discourage him from eating them because of all the yucky ingredients. I’m going to have to try these!

Kristi O

Getting some groceries this morning and will be including this in my easter prep later this afternoon! My kids are very excited to help make these as well! Thank you! I have to say ALL the recipies of yours we’ve tried have been a huge success!


    I’m so glad to hear that! Thanks for letting me know, and I hope your kids enjoy making these, too!

Kristi O

p.s. – you also have my 6 year old daughter and I addicted to Chia seeds! Chia Vanilla pudding is our favorite breakfast! We’ve been experimenting with other Chia recipes in our diets as well and love Chia Fresca drinks if we don’t have the pudding for breakfast. I can’t thank you enough for this addiction! (sorry for posting twice)

DeAnna Lynn Englezos

Looks awesome! Thanks for “healthifying” these classic (of so bad for you) faves. 🙂

Danielle @ Clean Food Creative Fitness

These look amazing! Peanut butter cups are my favorite thing ever! Totally making this recipe 🙂

Becky R

These look devine, thanks! I read you want to tackle a cadbury egg recipe and I saw that fitsugar just posted a recipe yesterday for them!


I dont have coconut flour, could I use almond instead?


    Coconut flour and almond flour are not interchangeable– you’d probably have to add a lot more almond flour to achieve a similar texture, and I’m not sure how that would affect the final taste and texture. Please let us know if you have any success!


Easter Candy I Miss: I loved those birds nests made with chow mein noodles and peanut butter!

Amanda Jewell

These look GREAT! I was going to make your paleo chocolate chip cookies for easter, but now I don’t know what to make… dilemma… I’ll probably just have to make both.. 🙂


I have recently discovered your blog and LOVE it!
I also found another blog with good recipes, including one for Cadbury Eggs! Here’s the link:
Perhaps some inspiration?

Thanks again for all your yumminess!


I think you’re my new favorite blogger! I use real maple syrup and coconut oil for baking because of gluten-intolerances, sugar-issues, and dairy-allergies. My family loved your chocolate donuts and I’m making these right now =) Thank you!


Peepsters (NOT peeps…ew) are by far my favorite Easter candy. In fact, I wrote a post about them on my little blog:

A “healthy” creme center would be hard to achieve….but maybe doable using something similar to your homemade sweetened condensed coconut milk…hmmm now you’ve got me thinking… 😉


    Oops, here’s the link to my bloggie: BalanceWithHope/peepsters


oh thx so much, these are the better version of beanutbutterballs that i havend’t had the time to figure out myself:-) going to make them tomorrow:-)


Great idea Megan! And as always, so simple! We’ll substitute almond butter for peanut butter (allergens!), which I’m sure won’t harm things in the least.


these look so yummy! I have been trying (rather unsuccessfully, I might add) to make some gluten free dairy free chocolate candies for my allergic family. I will definitely make these substituting either almond butter or sun nut butter, due to peanut allergy.
I also want to say that I really look forward to your daily emai and recipes! Thank you so much

patricia van dyke

Megan, seen these this morning and just had to try. I’ve been making peanut butter cups for years, but I think I just replaced my recipe. These were easy and quick, and taste delicious. Made just like your recipe with coconut flour, instead of powdered sugar,and coconut oil with chocolate. Great job, Thanks


Totally Trying!! Yum!!
Can I just grind up dried coconut for the flour or is it a special thing you have to buy?
Last year I made a PB cup that mixed nutritional yeast with the peanut butter. Seemed weird but was really good!


    I buy this brand of coconut flour:

    I’m not sure if grinding up dried coconut would have the same result, or not. The store-bought coconut flour is very dry and absorbent, almost as if some of the fat content is removed. When I grind dried coconut oil, I feel like it releases the oil pretty quickly, so it would definitely be an experiment!

    I’ve heard of the PB & nutritional yeast combo, but haven’t tried it myself. Maybe I’ll add some into my next batch!


      I didn’t have coconut flower, so I used finely ground coconut (thought there wouldn’t be much of a difference), but had to use much more of it (actually more coconut than peanut butter), and it still wasn’t very solid. It also doesn’t harden up so easily in the freezer. It seemed hard before I poured the chocolate over it, but with the chocolate on it, and after more time in the freezer, the chocolate hardened, but it was very soft on the inside. However, too soft or not (because of not using the right ingredients), they are ABSOLUTELY DELICIOUS!


Yum! These sound delicious! I don’t have coconut flour; would regular flour work in a pinch?


    Hmm… I have no idea. Please let us know if you give it a try!


I just made these for my husband. He is doing a little happy dance in the kitchen right now. 🙂


These look great! But I dont have any coconut flour. Can I use something else instead?


    I haven’t tried any other substitutions myself, but please let us know if you have any success!


I ground up some coconut flakes instead of using coconut flour and they stil turned out wonderful! Thanks for the recipe:)


made a batch of these…tasted the batter…then immediately made another batch. these did NOT last long! thank you for such an amazing recipe.


I just made these this weekend and what a hit!!!! LOVED THEM! They actually call my name from the fridge:).



These are so easy to make and absolutely delicious! Thank you so much for sharing! My boyfriend devoured three of them, and my other three taste testers claimed that these taste better than the real Reeses eggs!


I made these for Easter and they were delicious! I didn’t have coconut flour so I used 2 tbsps of tapioca flour and it worked perfectly! I also used almond butter since we were out of peanut butter and it tasted great with the chocolate. I made the flat egg shape and I also used the filling like dough and rolled it in my palm to make them look like real eggs. Such a great recipe thanks! I will make these again for sure! 🙂

Jeremy Gordon

These look absolutely amazing – and it’s going to make me a hit in my sister-in-law’s house. This is a brownie-points recipe if I’ve ever seen one!


I do have the ingredients for these in my kitchen! I’ll have to see if I can win over my Reese’s obsessed fiancé!


Oh wow! These were amazing, tasted better than the real thing! It is crazy how absorbent the coconut flour is! When I first added it I thought it wasn’t going to be enough, after a a few stirs it was the perfect texture!


These are delicious!! I made them with almond butter the first time and they turned out great. My husband isn’t a big fan of almond butter, so I made them with peanut butter again last week, they are so good. These are perfect when you need a small little treat! Thanks for the great recipe!!


Hello Megan, I made these eggs. They were very delicious! I have one question about peanut butter – your peanut butter from what kind of peanuts is made – roasted or raw?


I’m all out of coconut oil! Can I use olive or canola?


    Butter is the only alternative that will have similar results as coconut oil. Definitely don’t try other oils!


You are a genius! I have said it so many times, but I’ll say it again… You should be published. You should be on television teaching the world how to make healthful (and tasty!) food choices. I always enjoy your blog!


I tried these last night and they came out perfect.
I didn’t have any packaged coconut flour.. but googled and came up with putting Bob’s Red Mill unsweetened dried coconut into my coffee grinder (krups) and blitzing til powdery and it worked perfectly.
It seemed that little amount of coconut flour wouldn’t do much for the blended peanut butter mixture, but when added it magically came together quickly into a dry moldable dough.

We made ours into footballs and piped on white laces.. adorbs! perfect for super bowl party tomorrow!

So happy! A childhood treat we can enjoy again without the guilt. Thank you!

Angie W

I made these tonight and my husband wouldn’t stop raving. Ridiculously tasty!


Could potato starch work in place of coconut flour? I have a surplus of it. I am thinking… If rice flour worked, why not, right?


    It’s worth a shot! Please let us know how it works for you.

Nicole C

I made these today for my family Easter celebration and my whole family couldn’t believe how amazing they were. They even won over my brother and my uncle, which says A LOT. Everyone said they were way better than Reese’s. Reese’s used to be my favorite candy but I dont enjoy them anymore after eating your version. Thank you for another wonderful treat that I can feel good about sharing with my family and my children. I have tried a number of your recipes so far and have been thrilled with them all!

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